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高密度石磨粉碎对绿茶理化成分和感官品质的影响

作  者:
谭俊峰;彭群华;林智;吕海鹏;郭丽
单  位:
中国农业科学院茶叶研究所;中国农业科学院茶叶研究所,国家茶产业工程技术开发中心
关键词:
茶叶;石磨;粉碎;茶粉;感官品质
摘  要:
研究高密度变频调速石磨粉碎机在40~80r/min范围内将茶叶粉碎对茶叶儿茶素组成、粒径以及感官品质的影响。结果表明,石磨转速60r/min条件下得到的茶粉,色泽淡绿鲜亮,细末质匀,香气纯正,滋味平和,感官品质最优。
译  名:
Effect of High-density Stone Milling on Physico-chemical Properties and Sensory Quality of Green Tea
作  者:
TAN Jun-feng,PENG Qun-hua,LIN Zhi*,L Hai-peng,GUO Li (National Tea Industry Technology Developing Center,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)
关键词:
tea;stone miller;milling;powder;sensory evaluation
摘  要:
Green tea materials were milled using a high-density variable frequency speed miller at various rotational speeds ranging from 40 to 80 r/min in order to study the effect of high-density stone milling on the physico-chemical properties and sensory quality of green tea.The results showed that powdered green tea obtained at 60 r/min had a bright light green color,a pure aroma and a neutral taste,was uniform in particle size and scored the highest overall sensory score.

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